CRISPY BREADED PORK CHOPS
With a salty, flavorful crust and juicy, tender meat in the center, these crispy breaded pork chops remind me of my grandmother's... so simple, yet so delicious! The perfect comfort meal when served with mashed potatoes and green beans.
Provided by NicoleMcmom
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
- Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
- Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
- Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
- Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).
Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 134.2 mg, Fat 22.8 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1318.7 mg, Sugar 1.9 g
BREADED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the flour in a shallow bowl or lipped plate. Break the eggs into another shallow bowl and whisk with the salt and pepper. In a third shallow bowl mix the breadcrumbs with herbs.
- Bread the chops. Dredge a chop in the flour, shaking off the excess, then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining chops. Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops, about 1/4 cup. When the oil shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately with lemon wedges.
PESTO PORK CHOPS
I love finding new and easy recipes that are also inexpensive and quick. This pork chop recipe is all that and more! This serves two people but is very easy to double. From my local paper.
Provided by Bekah
Categories Pork
Time 11m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Put flour, salt and pepper on a plate and combine.
- Dredge both sides of pork chops in flour, and shake off any excess.
- Spray a skillet with the cooking spray and preheat on medium-high.
- Add the chops and brown on each side for two minutes.
- After they are browned, spread the pesto sauce over the chops and put lid on the skillet.
- Continue cooking for an additional two minutes or until they reach 160 degrees.
- The chops will be juicy and not dried out.
- Enjoy!
Nutrition Facts : Calories 292.1, Fat 11.9, SaturatedFat 4.2, Cholesterol 114, Sodium 81.8, Carbohydrate 6, Fiber 0.2, Protein 37.5
PORK CHOPS WITH HERB PESTO
You won't believe how much a handful of fresh garden herbs can pump up the flavor of ordinary pork chops. Our taste panel simply raved about these! They'd also be fantastic with garlic mashed potatoes. -Lisa Bynum, Brandon, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with salt and pepper. In a small bowl, combine the water, herbs, oil and garlic; rub over both sides of chops. Cover and refrigerate for at least 1 hour., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 241 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 212mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
BREADED BAKED PORK CHOPS
This is a great, basic recipe for breaded baked pork chops. Feel free to experiment with different seasonings and breading. We just did a batch using honey-wheat bread crumbs which gave a slightly sweet taste that balanced our chosen Cajun seasoning.
Provided by Weez
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season pork chops with garlic powder and seasoning salt. Dredge chops in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chops, unstacked, onto a plate.
- Heat oil in a skillet over medium-heat. Cook pork chops in hot oil until breading appears well browned, about 5 minutes per side. Transfer pork chops to a 9x13-inch baking dish and cover with aluminum foil.
- Bake in the preheated oven until pork chops are cooked through, 60 to 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 450.7 calories, Carbohydrate 30.5 g, Cholesterol 127.2 mg, Fat 20.9 g, Fiber 1.8 g, Protein 33 g, SaturatedFat 5 g, Sodium 496.5 mg, Sugar 2.5 g
PAN-FRIED BREADED PORK CHOPS
Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
Provided by David Tanis
Categories meat, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
- Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
- Sprinkle flour generously over the chops on both sides, then shake off excess.
- Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
- Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
- Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
- Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
- Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.
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